(By Request)
Ingredients:
- 20 sheet of Suji Leaf
- 3 sheet of Pandan Leaf
- 325g Rice flour
- 25g Starch
- 300ml Warm water
- 100g Grated Brown Sugar
- 30ml Water
- 1 tsp Whiting extract
- 1/2 tsp Salt
Coconut Coating Ingredients:
- 175g Grated Coconut
- 1/2 tsp Salt
- 1 sheet of Pandan leaf, cut.
Equipments:
- Small size Basin
- Food Processor
- Medium size Basin
- Spatula
- Spoon
- Pot
- Sieve
- Knife
- Plate
How to Make it?
(for the coconut coating)
- Mixed all the ingredients together and steam it for about 10 minutes.
(for the klepon)
- Cut both suji leaf and pandan leaf, process it using food processor by adding water. After it smooth, sieve it and add the whiting extract.
- Mix salt warm water. Place the rice flour and starch on medium basin and pour the saline solution has been made before. Knead for about 10 minutes, add the suji-pandan extract in the previous step and mix it together.
- Make a small ball shape from the dough. Don't forget to make a small hole in the middle for the grated brown sugar space. Close again afterward. Do this for the hole dough.
- Boiled both of water and pandan leaf until the pandan fragrant smell.
- Take out the pandan from the pot, then put the dough inside. Boiled until the dough cooked, approximately 5 minutes.
- Roll the klepon on the coconut coating.
- Now ready to eat!
*Tips:
When kneading the dough, knead until it no longer sticky to your hand.
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